Dimitri wrote:

> I work is a fairly large office - the small (<20) department here has
> a
> tradition - on a persons birthday or a new employee or the last day of
> a person
> leaving we all go out to lunch together and the celebrant doesn't pay.
>
> Today is such a day and we're going to a local Japanese restaurant
> "Curry House"
> They have a few stores in the LA Area.
>
> It occurred to me some people may not have tasted "Japanese Curry"
> sauce- rice-
> gravy or the pickled condiments served with the curry.
>
> If you have not - and you get a chance - try it. It is very very
> different from
> Indian Curry.
>
> Dimitri

There is a commercial Japanese brand available called "Golden Curry" in
mild, medium and hot. While i prefer an Indian curry the "elderly
relative" i live with prefers the Japanese. It comes in a paste and
keeps for a long time. Is a just add water type of thing, though i often
sauté onions or other veggies with shrimp or chicken or other meat and
then add the curry and water and about 20 minuet later one has a nice
big pot of curry.

One thing that amazed me is that i can get the same size package for 3 -
4 dollars (U.S.) in most ordinary "safeway" or other large American
grocery stores that i get for about $ 1.75 in my local "Chinatown".

The Thai curries are more like the Japanese than the Indian and hotter,
more distinctly flavoured at least IMO.

If any one is interested i have a recipe that call for 12 large onions
and is called Roosevelt curry.
---
Joseph Littleshoes